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Beet Salad with Arugula, Blue Cheese and Pine Nuts

4 servings


Gluten Free Vegetarian

Nutritional Facts Per Serving

10.67 g
18.10 g
3.4 g
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Nutritional Facts

  • Amount Per Serving % Daily Value
  • Calories 364
  • Fat 29.06 g
    • Saturated   8.27 g
    • + Trans 
  • Cholesterol 23 mg
  • Sodium   578 mg
  • Carbohydrate 18.10 g
    • Fibre   3.4 g
    • Sugars  
  • Protein 10.67 g
    • Vitamin A 14 %
    • Vitamin C 15 %
    • Calcium 22 %
    • Iron 15 %


  1. Place the first 5 ingredients in a small jar, seal, and shake to combine. Refrigerate salad dressing until needed.
  2. Place the beets in a pot, cover with cold water, and then gently boil until tender, about 30 minutes. Cool the beets in cold water. Peel the beets and thinly slice.
  3. Divide and set a ring of beet slices on the outer edge of each of 4 plates. Divide and mound arugula in the centre of each plate. Divide and disperse cheese and pine nuts on each salad. Drizzle the salad with the dressing and serve.

Note: To toast pine nuts, place in a small non-stick skillet and set over medium heat. Cook pine nuts, swirling the pan from time to time, until lightly toasted, about 5 minutes.

Serving Suggestions

Make a fine three-course meal by starting things off with this salad. Follow the salad with an entrée and dessert you create from recipes in our collection. Some of the many possibilities for the entrees include Penne with Mushrooms and Peas; Lamb Chops with Minty Marmalade Sauce; Roast Chicken with Lemon Garlic Potatoes; and Deluxe Seafood Bake. If you make the seafood bake, double the recipe to get the same 4 servings the beet salad recipe yields.

Some of the many possibilities for the dessert include Apple Poached Pears with Raspberry Sauce; Bumbleberry Crumble; Summer Berries on Vanilla Custard; and Lemon Curd Crème Brûlée. Some of the desserts yield more than 4 servings, but you won’t mind having leftovers.

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